Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper.
Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs
float to the top and form tiny "flakes".

Serve Immediately, or let it cool a bit. Either way it is tasty. Serves 4. Total Carbohydrates: 2.